Borsch

Peel and dice the beets into small cubes, then peel and dice the onions into fine pieces.

Heat a large pot over medium-high heat and add the beef stew meat, browning it on all sides until the exterior is caramelized, about 5-7 minutes.

Add the diced onions to the pot and cook until they become translucent and fragrant, stirring occasionally for about 3-4 minutes.

Pour in the water and bring to a boil, then reduce heat to medium and add the diced beets.

Stir in the stewed tomatoes and sugar, then simmer gently for about 25-30 minutes until the beets are tender and the beef is fully cooked.

Season the soup with salt and pepper to taste, then stir in the lemon juice.

In a small bowl, lightly beat the eggs together, then slowly pour them into the simmering soup while stirring gently to create egg ribbons throughout.

Simmer for another 2-3 minutes until the eggs are set, then serve hot.